ricotta-pancakes-with-berries-and-cream

Amazingly fluffy ricotta pancakes served with blueberries, strawberries, and raspberries. Quickly ready to enjoy the pancakes at breakfast or for dessert.

Ingredients:

250g Perfect Italiano(tm) Ricotta

2 tbsp caster sugar

One egg

1 cup milk

1 cup self-raising flour

20g Western Star Chef’s Choice Butter, melted

1/2 cup berries

1/2 cup cream, whipped

1/4 cup maple syrup

Method:

1. In a large bowl, mix the sugar, ricotta, and egg until thoroughly combined. Mix in the milk, then the flour, and blend until all ingredients are well-integrated
2. Set a medium-sized non-stick fry pan at an unrestricted temperature
3. Lightly coat the pan with some of the butter that has been melted. Add 1/4 cup of the batter into it and let cook for about 2 minutes or till bubbles begin to appear on the pan’s surface.
4. The pancake should be turned over using the spatula of a metal and cooked for a further minute or until it is golden. Put the pancake on an oiled plate. Cover with a clean tea towel.
5. Repeat the process with the rest of the batter, making sure to grease the skillet with a tiny amount of butter every time.
6. Serve the pancakes warm and topped with strawberries, whipped cream, and drizzles of maple syrup.